Recipes

Slow Cooker Beef Mechado – Manila Spoon

Beef mechado slow cooker recipe

Video Beef mechado slow cooker recipe

Your style buds are handled to an explosion of savory, spicy and candy flavors with this scrumptious gradual cooker shredded beef. the meat comes out so tender and scrumptious!

Mecha…..mmmmm. mechado masarap (too scrumptious!) might be what you’d hear a Filipino jokingly say when he eats a very good dish of mechado.

the expression is a play on the phrase “masyado” which implies an excessive amount of or overdone whereas “masarap” means, you guessed it, “scrumptious”.

The identify mechado comes from the Spanish phrase “mecha” which implies wick. Historically, a lean lower of beef is greased by inserting bits of pork fats so as to add moisture, taste, and succulence to a dry piece of meat (very similar to synthetic marbling).

the protruding pork fats appears like a wick (the “wick”) protruding of the meat (the “candle”), therefore the identify – mechado.

then, the oiled meat is simmered in seasoned tomato sauce and served with the sauce during which it was cooked. If you wish to study extra about this historical culinary method, you possibly can google “meat/butter-greased meat”.

I learn that they did this within the Philippines throughout the Spanish colonization and perhaps after as a result of nicely-marbled meat was fairly costly in these days, so they’d to determine a manner to make use of cheaper cuts of meat and switch them into one thing tender and scrumptious.

fortunately, we do not have to use that type of method anymore, as a less expensive and fatty kind of meat is now out there.

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Issues appear to be backwards now, in reality, as leaner beef appears to be dearer.

Anyway, every time I make a stew, I all the time make the lower with a bit of fats (like roast) as a result of they’re excellent with an extended gradual cooker and the meat would not dry out as a result of the little fats that is in there offers humidity. and sure, plenty of taste too.

the mechado was very cherished and nicely acquired by my household, particularly my husband and my kids, they did not complain they usually ate rather a lot too. I hoped to have leftovers for the subsequent day, nevertheless it will need to have been so good that it was all gone in a single sitting. take pleasure in it and I hope you prefer it as a lot as we do!

notes on components for shredded meat

  • beef for stewing: ensure that it has some fats or marbling for further taste (like roast). lower into 2-inch items
    • cooking oil of alternative – use for sautéing beef and aromatics
      • giant onion or shallot chopped
        • garlic cloves – peeled and crushed
          • plum or Roma tomatoes – chopped
            • bacon – sliced. elective if you’re utilizing meat with some fats. if you happen to desire to make use of lean chunks of beef, add bacon to reinforce the flavour.
              • crimson potatoes – peeled and diced (about the identical measurement because the meat chunks)
                • carrots – peeled and chopped (about the identical measurement as potatoes)
                  • tomato sauce
                    • vinegar
                      • Fish sauce or soy sauce: Use an excellent high quality undiluted fish sauce (no components) like these made in Thailand or Vietnam.
                        • Worse sauce
                          • brown sugar
                            • laurel/bay leaves – dried or recent
                              • crimson and inexperienced bell pepper – chopped (the identical size because the potatoes or carrots)
                                • salt and pepper
                                • directions for making shredded beef

                                  Season the items of meat with a bit of salt and pepper. Warmth the oil in a wok or Dutch oven. Sauté the minced onion and garlic for two-3 minutes over medium-excessive warmth.

                                  add the seasoned beef and tomatoes and proceed cooking for an additional 8-10 minutes or till the meat begins to plump up. That is how it’s historically cooked on the range within the Philippines. The time period “sangkutsahin” means frying meat till flippantly or medium cooked. right here the meat is first sautéed or fried till it begins to launch a few of its fats. this method provides depth of taste to the dish, so do not skip it, if potential.

                                  if you happen to’re in a rush or quick on time, at the least brown the meat till it is nicely browned on all sides

                                  place the sliced ​​bacon within the backside of the gradual cooker. that is elective if you’re utilizing meat with some fats. if you happen to desire to make use of lean chunks of beef, add bacon to reinforce the flavour.

                                  Place the sauteed meat and aromatics on high of the bacon. add potatoes and carrots. Pour over tomato sauce, vinegar, and seasonings (fish sauce, soy sauce, or Worcestershire sauce plus sugar).

                                  stir it up shortly. insert the dried bay leaves. prepare dinner on excessive warmth for 4 hours or 8 hours on low warmth till the meat is tender to your liking.

                                  add the peppers and prepare dinner till simply tender however not mushy. taste and salt and pepper, if desired. serve instantly with rice on the facet. drizzle the flavorful sauce throughout.

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